Dimer Porota with Punjabi Mango Pickle

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of sunflower oil. Mix well with your fingertips until the oil is incorporated.
   • Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Make the Egg Filling

   • Heat 1 tbsp of sunflower oil in a non-stick pan over medium heat. Add the finely chopped onion and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
   • In a separate bowl, crack the 6 eggs. Add 0.75 tsp salt, turmeric powder, red chili powder, and garam masala. Whisk until well combined.
   • Pour the whisked egg mixture into the pan with the onions. Cook, stirring continuously, to create a scramble. Cook until the eggs are just set but still moist. Avoid overcooking to keep the filling tender.
   • Turn off the heat, stir in the 2 tbsp of chopped coriander leaves, and transfer the filling to a plate. Spread it out to cool down completely.
3. 3

   Stuff the Parathas

   • After the dough has rested, knead it again for a minute. Divide the dough into 8 equal-sized balls.
   • Take one dough ball and flatten it between your palms. Dust it with a little dry atta and roll it into a small circle of about 3-4 inches in diameter.
   • Place about 2 tablespoons of the cooled egg filling in the center of the rolled dough.
   • Carefully bring the edges of the dough together, pleating as you go, to enclose the filling. Pinch the top to seal it securely and remove any excess dough.
   • Gently flatten the stuffed ball with your palm.
4. 4

   Roll and Cook the Parathas

   • Lightly dust the stuffed ball with atta and gently roll it out into a circle of about 6-7 inches in diameter. Apply even, light pressure to prevent the filling from tearing the dough.
   • Heat a tawa (griddle) over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-45 seconds on the first side, until you see small bubbles appear. Flip it over.
   • Drizzle about 1 tsp of oil around the edges and on top of the paratha. Cook for 1-2 minutes, pressing gently with a spatula, until golden-brown spots appear.
   • Flip again, drizzle another teaspoon of oil, and cook the other side until it's golden brown and crisp.
   • Remove the paratha from the tawa and place it in a casserole or on a plate lined with a kitchen towel to keep it warm.
   • Repeat the stuffing, rolling, and cooking process for all the remaining dough balls.
5. 5

   Serve Hot

   • Serve the hot Dimer Porotas immediately with a side of plain yogurt (dahi), spicy pickle (achar), or a simple tomato-onion salad.